The accomplisht cook: or, The art & mystery of cookery

and pluck it pieces, then put it into a pipkin with great oysters and some of the broth, which boil'd it, (if you have no stronger) a pint of white-wine or claret, a quarter of a pound of interlarded bacon, some blanched chesnuts, the yolks of three or four hard eggs cut into halves, sweet herbs minced, and a little horseradish-root scraped, stew all these an hour, then slice the brains (being parboil'd) and strew a little ginger, salt, and flower, you may put in some juyce of spinage, and fry them green with butter; then dish the meat, and lay the fried brains, oysters, chesnuts, half yolks of eggs, and sippet it, serve it up hot to the table. _To hash a Calves Head._ Take a calves-head, boil it tender, and let it be through cold, then take one half and broil or roast it, do it very white and fair, then take the other half and slice it into thin slices, fry it with clarified butter fine and white, then put it in a dish a stewing with some sweet herbs, as rosemary, tyme, savory, salt, some white-wine or claret, some good roast mutton gravy, a little pepper and nutmeg; then take the tongue being ready boil'd, and a boil'd piece of interlarded bacon, slice it into thin slices, and fry it in a batter made of flower, eggs, nutmeg, cream, salt, and sweet herbs chopped small, dip the tongue & bacon into the batter, then fry them & keep them warm till dinner time, season the brains with nutmegs, sweet herbs minced small, salt, and the yolks of three or four raw eggs, mince all together, and fry them in spoonfuls, keep them warm, then the stewed meat being ready dish it, and lay the broild side of the head on the stewed side, then garnish the dish with the fried meats, some slices of oranges, and run it over with beaten butter and juyce of oranges. _To boil A Calves Head._ Take a calves head being cleft and cleansed, and also the brains, boil the head